Authentic Chicken Paprikash
Let Me Tell You About Chicken Paprikash (It’s a Family Thing)
You know how some dishes just burrow straight into your heart—or maybe your belly—every time you make them? Chicken Paprikash does that for me. My aunt Marika used to make it on rainy Saturdays, usually with her slippers still on, humming old Hungarian tunes (slightly off-key, bless her). The whole place smelled like sweet paprika and onions. Actually, there’s this one time I didn’t have enough sour cream, and let’s just say my cousin still brings it up at every family reunion—”Remember the Paprikash Incident of 2019?” I can still hear her laughing. Anyway, I’ve been tinkering with this recipe ever since, and it’s never failed to cozy up a gloomy night, even if my slippers are in the wash.
Why I Keep Making This (And Why You’ll Probably Want To)
I make Chicken Paprikash when the weather makes me want to just stay in and eat something warm (which, here in London, is more often than you’d think). My family absolutely destroys it every time — half the time, I’m scrambling for seconds because they eat it so fast. Oh, and if you ever spill a bit of paprika on your shirt, just act casual. Nobody cares, except maybe your dry cleaner. I think part of the reason I love this thing is because it’s so forgiving — you mess up a step, and it’s still hearty and delicious, and you can never quite screw it up as badly as you think you might. I’ve tried fancier stuff, but this is what they ask for. Every. Single. Time.
What You’ll Need (Don’t Stress the Substitutions)
- 1.5 kg chicken thighs and drumsticks (or honestly, whatever cuts are on sale—I’ve tried it with boneless skinless, too, when that’s all I’ve got and it’s fine)
- 2 medium onions, chopped (my grandma always swore by yellow onions, but red works fine, too—let’s not split hairs)
- 2 heaping tablespoons sweet Hungarian paprika (don’t use the smoked stuff here, it’s not the same vibe, but if you accidentally do, it’s still tasty)
- 2 garlic cloves, minced (I’ve doubled this before when I’m feeling daring…and not leaving the house soon)
- 1 green pepper, sliced (truthfully sometimes I skip this, or swap in a red one, depending what’s lurking in the veg drawer)
- 2 tablespoons flour
- 400 ml chicken stock (out of stock? I’ve used bouillon cubes, and once even plain water in a pinch—it still works)
- 200 ml sour cream (Greek yogurt in emergencies, but still, sour cream is the real deal)
- 2 tablespoons oil or lard (I know, lard sounds old school, but one time I tried butter and it worked shockingly well, too!)
- Salt and black pepper to taste
- Chopped parsley, for garnish (if you can be bothered)
Here’s How I Actually Cook It (Definitely Not a Perfect System)
- Brown the Chicken
Heat oil (or lard, or whatever non-marginally healthy fat you have) in a large pot. Throw in the chicken, skin side down, and let it really sizzle. You want some colour, but don’t sweat if it sticks a little. It all comes off in the wash—er, during simmering. - Move Chicken Out, Onion In
Scoop out the browned chicken, set it aside on a plate. In the same pot (without cleaning it—why make more mess?), toss in the chopped onions and green pepper. Saute till they’re soft. Add garlic. And try not to snack on the onions. I always do. - Paprika Time
Take the pot off the heat for a second, add the sweet paprika, and inhale. Don’t burn the paprika! That’s the one sin here.
Throw in the paprika while it’s off the heat, give a few stirs, then chuck the chicken back in. - Stock and Simmer
Pour over the chicken stock. Add a good pinch of salt and pepper. Bring it up to a simmer, then cover and let it gently bubble for about 40 minutes? (Sometimes I forget and it goes 50-ish. Not a disaster.) Peek in and, if the sauce looks scarce, splash in a bit more stock or water. - Thicken It Up
Mix the flour with a couple tablespoons of water in a mug—stir to get rid of lumps (or as few as you can manage).
Then, ladle in a bit of the hot sauce into your flour slurry first so you don’t shock it, then stir it all into the pot. Give it a good five minutes for the sauce to thicken. - Sour Cream Finale
Remove from heat (don’t forget this!) then blob in the sour cream and give it a gentle stir. Some folks do this in a bowl and pour it back in, but honestly, who has the time? Taste for salt. - Serve with Something Starchy
Top with a bit of parsley if you’re feeling posh, or not. I like mine over buttered egg noodles, but rice is also grand. You do you.
Stuff I’ve Learned (Usually the Hard Way)
- If you try to rush the browning on the chicken, it comes out kind of pale—and nobody craves pale food.
- Paprika burns in like two seconds flat, so take the pot off the heat first. Trust me, I’ve made that smoky, weird disaster.
- Actually, the flavour gets better if you make it ahead and reheat (maybe not the third day, though; things get a bit…tired).
- Don’t stress about perfect flour lumps—just mash ‘em out best you can. Or ignore them. Life’s too short.
If You Want to Mix It Up (Some Experiments Went Better Than Others)
- One time I tried it with smoked paprika and chorizo—came out nothing like real paprikash, but my mates loved it. Go figure.
- I’ve swapped in turkey thighs once around Christmas. Drier, a bit odd. Stick to chicken, probably.
- Mushrooms instead of chicken: tasty, not traditional, but sometimes you just want a change. (Tofu? Never again.)
Don’t Have a Dutch Oven? No Worries
No Dutch oven? Don’t sweat it. Any biggish, heavy-bottomed pan with a lid works. Once, I just used my old roasting tray covered with foil and crossed my fingers—it cooked just fine (though I did have to mop behind the stove after).
How Do You Store This? Honestly, It Doesn’t Stick Around Long
Technically, you can store leftovers in the fridge up to 3 days—pop it in a covered container. Reheat gently so it doesn’t curdle. But in my house, it’s usually gone before bedtime. If you want to freeze it, leave out the sour cream until you reheat—it gets weird otherwise.
How I Like to Serve It (With a Family Quirk)
Butter up some egg noodles or spätzle, pile on the paprikash, and then I like a squeeze of lemon right at the end—my granddad always did this, though nobody quite knows why. A crisp salad never hurts, either.
Lessons Learned from Paprikash Fails
- I once tried using low-fat sour cream to be “healthy” and the sauce went all grainy. Never again. Full fat, always.
- Don’t skimp on the paprika—once I did, thinking I’d run out, and it just tasted like chicken soup. Paprika is life here.
- Trying to rush the simmer—just don’t. It needs time to cozy up together, or the chicken’s tough as old boots. Trust me.
FAQ (For Real, I’ve Heard These Before!)
Does it have to be Hungarian paprika?
Honestly, yeah, it does make a difference. The supermarket stuff is fine in a pinch, but if you can get the good stuff, do it. (Your tastebuds will be chuffed.)
Can I make it ahead?
Totally. I think this tastes even better the next day—just don’t add the sour cream until you reheat. Or, if you forget and add it, just reheat low and slow, stirring like you mean it.
What if I don’t have flour?
I’ve heard folks thicken it with cornstarch or even mashed potatoes (thanks, cousin Laci) but it’s not quite the same. Still, it works.
Is it spicy?
Not hot-spicy, just sort of warm and deep. Unless you’re wild and throw in cayenne (which I forgot once and, whoa, what a surprise).
Can I use chicken breast?
You can; it’ll be a bit less juicy, though. I actually prefer thighs for the flavor, but don’t let me stop you from trying.
Well, if you make it, let me know how it goes—or just invite me over. I’ll bring the slippers.
Ingredients
- 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
- 2 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 2 tablespoons sweet Hungarian paprika
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup sour cream
- Salt and black pepper, to taste
Instructions
-
1Heat oil in a large skillet or Dutch oven over medium heat. Add the onions and cook until soft and translucent, about 5 minutes.
-
2Stir in the garlic and bell pepper and sauté for 2-3 minutes until fragrant.
-
3Sprinkle paprika over the vegetables and mix well. Add the chicken pieces, season with salt and pepper, and brown on all sides, about 5-6 minutes.
-
4Pour in the chicken broth, cover, and simmer for 30-35 minutes, or until the chicken is tender and cooked through.
-
5Remove the pan from heat. Stir in the sour cream until the sauce is smooth and creamy. Adjust seasoning to taste.
-
6Serve hot over dumplings, egg noodles, or rice.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
